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Curried Prawns

4 from 1 vote
Serving: 4
Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Servings 4

Ingredients
 

  • 2 cups full cream milk
  • 2T cornflour
  • 1t curry powder
  • Pinch saffron (crushed and soaked in a a T of warm water for 10mins, while you prep other ingredients)
  • 18 large green/raw prawns
  • (extra T of cornflour in reserve)

Instructions
 

  • Whisk milk, 2T cornflour, curry and saffron together and cook in 1.5L slow cooker for 2hrs on low
  • Whisking occasionally to keep lump free
  • After 2hrs if not thick enough add the extra T of cornflour (made into a slurry with a T of tap water) to really thicken up your curry roux – if needed.
  • Add raw prawns and cook for a further 15 minutes on high or until prawns are cooked through and changed colour
  • Serve on rice as an entrée or main
  • (not spicy so you can add more curry if you like some heat in yours)